AT CITYRIB BARBEQUE, IT'S ALL ABOUT THE SAUCE– which explains why we have two. While distinctly different, both of our sauces arose from a single idea: to combine the rich, soulful, goodness of barbecue with the energy, creativity and diversity of New York City.

Kings County (which shares the same boundaries as Brooklyn) is the most populous of New York City’s melting pots, and served as the inspiration for this big, bold sauce. "Thick, sweet and spicy," Kings County Red is based on tomatoes and molasses, and finishes with a kick served up by chipotle chilies, smoked paprika and a shot of aged bourbon mash whiskey.

Queens was an important center for jazz in the 1940’s, and it’s this spirit that served as the inspiration for this tangy, eclectic sauce. "Sweet, without too much heat,& it’s a mixture of mustard, apple cider vinegar, brown sugar, ancho chilies and other spices. Queens Gold is made complete only after a friendly pour of handcrafted corn whiskey is stirred in.

BABY BACK RIBSSPARE RIBSPULLED PORK

CHICKEN WINGSBBQ CHICKEN

SHORT RIBSBRISKET

Everything on our menu was conceived and hand-crafted by Master Smoke Chef, Joseph Mallol. Equally fluent in meat and imagination, "Chef Joe" devised everything on the menu to perfectly pair up with our original sauces as well as our unique drinks.

SPECIALTYCOCKTAILS

FROZENCOCKTAILS

HOUSESPECIALS

DOMESTIC & IMPORTEDDRAFTS & BOTTLES

Just as a fine wine brings out the flavor of aged cheese, our spiked lemonade wakes up the smoky goodness of hand-carved brisket. Concocted by Wine Spectator's Best Of Award of Excellence winner, Ivan Mitankin, all our cocktails were designed to put the "bar" back into barbeque.

If you love CityRib as much as we do, prove it. Our Kings and Queens sauces are both available for purchase so you can sauce it up at home— no matter where you represent. Stop wearing our sauce on your shirt and slip into a CityRib T instead. Or, take home a piece of CityRib that won’t get devoured with our official CityRib hats.